Chef Jody Adams Prepares Roasted Vegetables

Chef Jody Adams of Rialto Restaurant prepares a healthy side of roasted veggies.

Roasted Asparagus, Celery and Scallions

Serves 6
I recommend using fat asparagus for this dish.

1 pound asparagus
½ pound celery stalks
½ pound scallions
3 tablespoons extra virgin olive oil
¼ tsp Kosher salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice

1. If the asparagus are fat, snap off the fibrous portion off the root end of the stems. Peel the lower half of the stem. If the asparagus are pencil thin, simply snap the ends.
2. Peel the celery and cut into lengths, ½ inch by 4 inches.
3. Trim the roots off the scallions and the ratty top of the green. Cut into 4-inch lengths.
4. Preheat oven to 400°.
5. Toss the vegetables with 3 tablespoons extra virgin olive oil and season with salt and pepper. Arrange on sheet pans in a single layer. Roast until golden brown and tender, 8-10 minutes. The vegetables will cook at different rates. The scallions will be done before the asparagus and celery, at about 5 minutes. Remove them to a platter while the other vegetables continue to roast.
6. Drizzle with lemon juice & olive oil just before serving.




Calories 98
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 5.0 g
Cholesterol 0 mg
Sodium 118 mg
Carbohydrates 8 g
Fiber 4 g
Sugars 4 g
Protein 2 g

Dietary Exchanges: 2 vegetable, 1 1 /2 fat




Harvard Pilgrim Health Care is proud to present these heart healthy cooking videos by Jody Adams, Chef and Owner of Rialto Restaurant. This exclusive 5-part series has been generously produced by how2heroes.

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